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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A cross between cornbread and a corn souffle. The outside will be crunchy with a moist inside. (Junior League cookbook) Ingredients:
1 (8 1/2 ounce) can cream-style corn |
1 cup sour cream |
1 cup self-rising cornmeal |
1/2 teaspoon salt |
2 eggs |
1/2 cup vegetable oil |
Directions:
1. Preheat the oven to 350 degrees. Grease a medium-size cast-iron skillet and place in the oven to heat while you prepare the batter.
2. In a mixing bowl, combine the corn, sour cream, cornmeal, salt, and eggs. Mix well. Add the vegetable oil and stir until blended.
3. Pour batter into the heated skillet and bake 25 to 30 minutes, until the top is golden brown.
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